Blackcurrant jelly
Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.
31 K 4.5/5 (2 reviews)
60 min.
Easy
4 kg 800 g
4 IngredientsLast modified on: September 8th 2021
For 4 kg 800 g, you will need:
- 1
10.6 oz caster sugar - 2
6.3 oz jam gelling agent - 3
6 lb + 9.6 oz blackcurrant coulis - 4 3 lb + 4.8 oz caster sugar
Change these quantities to make:
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Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Stage 2 - 15 min.
Pour 6 lb + 9.6 oz blackcurrant coulis (unsweetened) into a high-sided pan on high heat.
Bring to the boil.
Bring to the boil.
Stage 3 - 1 min.
Add 3 lb + 4.8 oz caster sugar and mix with a whisk.
Stage 4 - 10 min.
Bring back to the boil.
Stage 5 - 2 min.
Add the sugar+gelling agent from stage 1 and mix in with a whisk.
Stage 6 - 10 min.
Bring back to the boil again.
Stage 7
If any froth forms, it is better to skim this off, but not essential.
Stage 8 - 3 min.
Keep on the boil for 3 minutes.
Your jelly is ready.
Your jelly is ready.
Stage 9 - 5 min.
Pour into jars while still scalding hot.
Stage 10 - 3 min.
Screw the lids on tightly.
Stage 11 - 3 min.
Turn the sealed jars upside down.
Stage 12 - 3 min.
Then back the right way up.
Stage 13
This manoeuvre passes the air in the jar through the hot jelly and sterilises it naturally, so your jelly will keep longer.
Stage 14
Wait at least 24 hours for the jelly to set, then simply enjoy!
Remarks
If the sharpness is a little too much for you, increase the quantity of sugar.
This jelly can be made from frozen fruit or coulis.
This jelly can be made from frozen fruit or coulis.
Keeping: Several months.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 2,400 RDI=230 % | 0 | 9,720 RDI=490 % | 40,700 RDI: 490 % |
| Per 100 g | 0 | 50 RDI=5 % | 0 | 200 RDI=10 % | 820 RDI: 10 % |
How much will it cost?
- For 4 kg 800 g : 19.35 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Blackcurrant coulis
You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Crunchy blackcurrant and mascarpone cream verrine, Blackcurrant, vanilla and lime verrine , Fruit paste : Blackcurrant, Blackcurrant sorbet for Edith, ... See them all 6
Caster sugar
Like these other recipes: Little apple turnovers with almonds and raisins, Choux pastry (pâte à choux), Cornmeal baps for Anne, Real custard sauce (crème anglaise), Bounty-style tart for Alison, ... See them all 356
Jam gelling agent
Like these other recipes: Blackberry and almond fondant tart, Apricot jelly, Quince jelly, Jelly-style plum jam, Fruit paste : Blackcurrant, ... See them all 9
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